The 1999 Canneto Vino Nobile di Montepulciano Riserva is testimony to just how great the 1999 vintage is for Vino Nobile. “A stunning Tuscan treat,” was how one member of the panel described this wine. And just for the record, this particular offering received unanimous approval from the panel. We only wish there was more of it to go around. From its deep purple robe that bears the glint of precious garnet to its long, rich, flavor-packed finish, the 1999 Canneto Vino Nobile di Montepulciano Riserva is a tour de force for the Vino Nobile DOCG. In between, there lies a luxuriant nose that bears the scent of rose petal, dark chocolate, hot fudge, and roasted coffee all folded into one staggering statement. Even more impressive is the Canneto Riserva’s profound center – a huge core of pure fruit that bespeaks complexity and emanates a litany of wonderful flavors. Smooth, rich, and beautifully balanced to the finish, the 1999 Canneto Vino Nobile di Montepulciano Riserva is every serious Tuscan wine lover’s dream. Enjoy this “Tuscan treat” at cool room temperature (no more than 66° F), after at a little aeration.
The 1999 Canneto Vino Nobile di Montepulciano Riserva is the perfect red wine to accompany most classic Tuscan dishes, which so deftly marry elegance to hearty rusticity. So whether it is a thick, mouthwatering Florentine Steak that has been slathered with olive oil and herbs or it is the hearty, country bean soup that Tuscan natives have fondly dubbed Ribollita (meaning re-boiled), the 1999 Canneto Vino Nobile di Montepulciano Riserva is a sublime choice. Certainly, it is rich enough to hold its own with any traditional Tuscan meal. We also like it with homemade Tortellini, especially when the Tortellini has been stuffed with veal, herbs, Porcini mushrooms, and the finest hard cheeses Italy has to offer. In fact, this great Vino Nobile will elevate almost any well-prepared meat or pasta dish with which it comes in contact. So whether it is a Braised Lamb Shank, served over creamy polenta, or a Grain Fed Breast of Chicken in the company of walnut, onion, and Jalepeno pepper infused mashed potatoes, we highly recommend that the remarkable Canneto Riserva accompany it. Enjoy this wine now and over the next five years.
The Azienda Agricola Canneto stretches across the western slopes of the striking Tuscan hill town of Montepulciano, near the beautiful church of Madonna di San Biagio. This renowned estate has enjoyed a long tradition of wine making. However, ever since its purchase in 1987 by the current Swiss owners, the property has been completely restored; and more importantly the Vino Nobile that now flows from its barrels is utterly sublime. The quality quotient should come as no surprise as everything at Canneto is done with great respect for tradition and with the utmost attention afforded to producing Montepulciano’s finest Vino Nobile. And as one would expect, Canneto’s vineyards and facilities are meticulously maintained; the new wine cellar is kept scrupulously clean and each vine and olive tree is pruned to perfection – the clearest reflections of the noble elixirs that bear the Canneto name.
The Canneto estate encompasses some 106 acres, of which only 44 acres are planted with vines. Approximately 33 acres are registered for Vino Nobile. The vines are grown on moderately heavy, pebbly marl soil between 1,100 and 1,300 feet above sea level. Moreover, nearly all the vines are raised on southwest facing slopes, which affords them great sun exposure and full ripening. A sizeable portion of the rest of Azienda Agricola Canneto is devoted to the cultivation of olives for extra virgin olive oil.
Today, Canneto’s wines are only available to a select few clients. Consequently, they enjoy a certain exclusivity, simply because there is never enough to go around. This is particularly the case for Canneto’s flagship offerings, Vino Nobile and Vino Nobile Riserva. The latter is produced only in superior vintages like 1999. In order to enjoy the "Riserva" title, Canneto’s finest Vino Nobile is matured in wooden casks for three years, starting from January 1 following the harvest.
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